View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Mango Habanero IPA

Method: All Grain
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:

5.00 (6 Reviews)

Calories: 285 calories (Per 12oz)
Carbs: 26.7 g (Per 12oz)

Created: Thursday July 18th 2013

Original Gravity:

1.086

Final Gravity:

1.018

ABV (standard):

8.9%

IBU (tinseth):

98.1

SRM (morey):

8.6

Mash pH

5.7

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
15 lb	American - Pale 2-Row15 lb Pale 2-Row	37	1.8	81.1%
2 lb	American - Caramel / Crystal 20L2 lb Caramel / Crystal 20L	35	20	10.8%
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	5.4%
0.50 lb	Rolled Oats0.5 lb Rolled Oats	33	2.2	2.7%
18.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.25 oz	Magnum1.25 oz Magnum Hops	Pellet	15	Boil	60 min	57.62	16.7%
1 oz	Centennial1 oz Centennial Hops	Pellet	10	Boil	30 min	23.62	13.3%
1.25 oz	Centennial1.25 oz Centennial Hops	Pellet	10	Boil	10 min	13.93	16.7%
1 oz	Citra1 oz Citra Hops	Pellet	11.1	Boil	1 min	1.47	13.3%
1 oz	Zythos1 oz Zythos Hops	Pellet	11	Boil	1 min	1.46	13.3%
0.50 oz	Centennial0.5 oz Centennial Hops	Pellet	10	Dry Hop	0 days		6.7%
1 oz	Citra1 oz Citra Hops	Pellet	10	Dry Hop	0 days		13.3%
0.50 oz	Zythos0.5 oz Zythos Hops	Pellet	11	Dry Hop	0 days		6.7%
7.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.25 oz	Magnum (Pellet)	57.62	16.7%
2.75 oz	Centennial (Pellet)	37.55	36.7%
1 oz	Citra (Pellet)	1.47	13.3%
1.50 oz	Zythos (Pellet)	1.46	20%
1 oz	Citra (Pellet)		13.3%
7.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 gal	Strike water at 160	Infusion	--	150 °F	60 min
5 gal		Sparge	--	170 °F	15 min

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc Tab	Fining	Boil	5 min.
44 oz	Pureed Frozen Mango	Flavor	Boil	5 min.
1 each	Pureed Habanero Pepper	Flavor	Boil	5 min.
32 oz	Organic Mango Juice	Flavor	Secondary	0 min.
1 each	Sliced Habanero Pepper	Flavor	Secondary	0 min.

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Corn Sugar Amount: 4.6 oz / .66 C

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Add the pureed mango and habanero to the boil with about 5 minutes left. When transferring to the primary do NOT strain the wort.

One week in primary

Add mango juice, sliced habanero and dry hops when transferring to the secondary.

Two Weeks in secondary

OG 1.065
FG 1.009
ABV 7.35%

OG 1.080 - lots of sediment
FG 1.012
ABV 8.9%

Batch - San Diego Super Yeast - Very little pepper flavor or heat
OG 1.070
FG 1.010
ABV 7.9%

OG 1.084
FG 1.012
ABV 9.5%

Last Updated and Sharing

303,853

Views

Brews

Public: Yup, Shared
Last Updated: 2018-10-09 02:46 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Other Brewers Who Brewed This Recipe:

Bker0

Strompo

7th Heaven Brewery Company

Darrells

Drewgz

Scott Schlink

chillbrewing

Hyakumanten

rsiyer123

Reynard

JPhomebrew

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

bigjohn68 • 03/19/2016 at 01:01am

5 of 5

tapmcse • 09/25/2016 at 06:18pm

5 of 5

This is a really good brew. One of the top three my friends ask me to brew again and again.

Phat Kat • 03/28/2017 at 05:34pm

5 of 5

I've made this a few times. I put Idaho7 hops for dry hopping, and habenaro when kegging.

Palm Tree Abbey • 05/03/2017 at 01:02am

5 of 5

I've based a mango IPA on this recipe. Used Magnum, Mosaic and Zythos to accentuate the fruity flavour. Also added some flaked wheat and rolled oats to give it more of a juicy look and mouthfeel.

FUEGO-RISE • 12/08/2017 at 01:20pm

5 of 5

OK so i recently did an altered version of this batch by making a kombucha beer style of it the only thing was that i did 2/3 of the carboy of sugar boost kombucha mix of green and black fermented tea elixir with about 9 cups of cane sugar. made about 1/3 of liquids worth of this recipe out of a 5.5 gal batch after finishing the 60 min boil point @ 160 added 1000 ml of mango puree additional* also used about 3 cups molases .after 12 days did a 3rd fermentation after pulling 4.5 gal out of the carboy (lots of settlement) added to 500 ml of mango puree with 1/2 a habanero blended into the mango and boiled for 8 mins at 160 degrees. I let it cool for about 4 hours to make sure it was no more than 68 degrees and re carboy after cleaning the vessel for another 5 days and bottled. loved it had a nice dark amber look to it very good taste to mix into the kombucha style beer brewing. took a risk but it was a successful one no funny banana smells nothing but sweet tangy mango fruity reached about 7.5% alcohol and you can feel the drunk kick around around half a beer bottle hit ya. surprisingly beautiful and the ladies loved it!

FUEGO-RISE • 12/08/2017 at 01:21pm
OK so i recently did an altered version of this batch by making a kombucha beer style of it the only thing was that i did 2/3 of the carboy of sugar boost kombucha mix of green and black fermented tea elixir with about 9 cups of cane sugar. made about 1/3 of liquids worth of this recipe out of a 5.5 gal batch after finishing the 60 min boil point @ 160 added 1000 ml of mango puree additional* also used about 3 cups molases .after 12 days did a 3rd fermentation after pulling 4.5 gal out of the carboy (lots of settlement) added to 500 ml of mango puree with 1/2 a habanero blended into the mango and boiled for 8 mins at 160 degrees. I let it cool for about 4 hours to make sure it was no more than 68 degrees and re carboy after cleaning the vessel for another 5 days and bottled. loved it had a nice dark amber look to it very good taste to mix into the kombucha style beer brewing. took a risk but it was a successful one no funny banana smells nothing but sweet tangy mango fruity reached about 7.5% alcohol and you can feel the drunk kick around around half a beer bottle hit ya. surprisingly beautiful and the ladies loved it!

Tuomas Tikka • 12/18/2017 at 11:37am
Just about to try this... Any suggestions on how long to keep the habanero and hops in the secondary? The full two weeks both? Additionally, any ideas how to calculate the possible ABV increase with the added mango juice?

Ian the Viking • 07/18/2018 at 11:01am
When it says 1 each of pureed Habanero pepper does it mean 1 pepper which one has pureed oneself?

Meadhawg • 09/07/2018 at 01:35pm
Ian, Yes, that is 1 pepper each. The biggest issue I have with this beer is the consistency of the heat. With only having a total of 2 habaneros in it, the heat level is extremely dependent on which two peppers I pick up. I've had some batches that were as mild as a weak jalapeno, and I've had some that lit me up. I normally puree the habanero at the same time as the mango, my best recommendation is to taste it and see if you like the heat level before adding it to the boil.

the_jetset • 09/11/2018 at 03:28pm
What would you say the "heat level" is on this with 2 habenaros?

1) Can sense there is some chile after thinking about it?

2) Wow. Chile is there! But it's not too crazy-spicy and still very drinkable.

3) DANG! Better to use this beer as a taco salsa instead of drinking it.

piitsi • 01/12/2019 at 09:09am
Hi, What is that part on notes

"Batch - San Diego Super Yeast - Very little pepper flavor or heat
OG 1.070
FG 1.010
ABV 7.9%"

However recipe say that yest is White Labs - California Ale Yeast WLP001. Should I use two different yeast or what ?

Malay • 03/08/2019 at 05:07pm
Had a similar question to piitsi. If I go to the yeast calculator, it said I need 400billion for pro brewer 1.0, which would be 4 packs of yeast. Recipe only calls for one. Any advice or help?

Feldspar_King • 08/31/2019 at 03:09am

Feldspar_King • 08/31/2019 at 03:11am
Question: How many weeks until I bottle this beer?

perlenbach • 11/17/2019 at 04:42pm

5 of 5

Best saison I've ever brewed. Tried a few in the past with variable results but this is spot on. Will be on my regular yearly schedule to brew from now on.

Emot • 06/02/2020 at 03:31pm
When the recipe says don't strain when putting into primary, does that mean hops and all go into the primary?

Tor-san@bangkok • 06/20/2021 at 12:36pm
What type of habanero needs in this recipe(fresh or dried)?

Want no ads? Go Premium and unlock all our brewing tools!